In a medium saucepan over medium heat whisk together cream, half of the sugar and vanilla. Stir occasionally until it comes to a full boil. Remove from heat and allow to slightly cool.
2½ cups heavy cream, ¾ cup white granulated sugar, 1 tablespoon vanilla extract
In a large mixing bowl or stand mixer fitted with the whisk attachment, combine yolks and remaining sugar on low speed. On medium low speed, gradually add warm cream to yolks to prevent scrambling.
5 large egg yolks, ¾ cup white granulated sugar
Pour mixture into ramekins. Place ramekins on a jelly roll pan or cake pan. Create a water bath by filling the pan halfway to the top with water, avoiding the ramekins.
For short ramekins, bake 20 minutes. Taller ramekins up to 30 minutes. Allow to cool and transfer to refrigerator 30 minutes or until ready to serve.
To serve, dust sugar over the top of each ramekin to cover. Torch or broil 30 seconds to 1 minute, watching carefully until the sugar caramelizes.
When adding the cream mixture to the egg mixture, add it gradually whilst stirring so that it combines well. The cream shouldn't be boiling or the eggs can scramble.
It's important to bake the desserts in a water bath, as this keeps them moist and prevents them from cracking. Simply place the ramekins in a deep sheet pan or cake tin and fill halfway with water.
When broiling the sugar on top of the desserts, watch closely so that the sugar doesn't burn or it will taste bitter.